Asian Cube Steak (Printable Version)
Pan-seared cube steak in a soy ginger garlic marinade with crisp stir-fried vegetables.
# What You Need:
→ Meats
01 - 4 cube steaks, about 1.1 lb total
→ Marinade
02 - 3 tbsp soy sauce
03 - 1 tbsp fresh ginger, grated
04 - 2 cloves garlic, minced
05 - 1 tbsp sesame oil
06 - 1 tbsp rice vinegar
07 - 1 tbsp honey
08 - 1 tsp cornstarch
→ Vegetables
09 - 1 red bell pepper, thinly sliced
10 - 1 cup sugar snap peas
11 - 1 small onion, thinly sliced
12 - 2 green onions, chopped
→ Garnish
13 - 1 tbsp toasted sesame seeds
14 - Fresh cilantro, to taste (optional)
# Method:
01 - In a mixing bowl, whisk together the soy sauce, grated ginger, minced garlic, sesame oil, rice vinegar, honey, and cornstarch until smooth and well combined.
02 - Arrange the cube steaks in a shallow dish and pour half of the marinade over them, turning to coat evenly. Allow to marinate for at least 10 minutes at room temperature. Set aside the remaining marinade for the stir-fry.
03 - Heat a large skillet or wok over medium-high heat with a light drizzle of oil. Sear the marinated cube steaks for 2 to 3 minutes per side until deeply browned and cooked through. Transfer to a plate and keep warm.
04 - In the same skillet, add the sliced red bell pepper, sugar snap peas, and onion. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
05 - Return the seared cube steaks to the skillet and pour in the reserved marinade. Toss everything together and cook for 1 to 2 minutes until the sauce thickens, coats the meat and vegetables with a glossy finish, and is heated through.
06 - Serve immediately, garnished with toasted sesame seeds, chopped green onions, and fresh cilantro if desired. Accompany with steamed rice or noodles.
# Expert Tricks:
01 -
- Cube steak is one of the most affordable cuts at the butcher counter and this marinade transforms it into something you would happily pay restaurant prices for.
- The entire meal lands on the table in thirty minutes flat which makes it perfect for those nights when takeout temptation is strong.
02 -
- Skip the marinating step even once and you will end up with bland steak that no amount of sauce at the end can fix because the flavor needs time to penetrate the tenderized meat.
- Do not wash the pan between searing the steak and cooking the vegetables because those browned bits stuck to the bottom are pure concentrated flavor that melts right into the stir fry.
03 -
- If you have the time, let the steak marinate for a full hour in the refrigerator because the texture transforms from good to remarkably tender and the difference is worth planning ahead for.
- A pinch of red pepper flakes added to the marinade gives the whole dish a slow warming heat that does not overpower the ginger and garlic but keeps every bite interesting.